Spanish Latte Recipe: A Silky, Sweet Café Favourite You Can Make at Home
If you have ordered a Spanish latte at a café in Dammam, Khobar or Riyadh, you already know why it is everywhere. It is creamy, gently sweet and strong enough to still taste like coffee. The good news: you do not need a barista to make a great one. With the right Spanish latte recipe, a decent espresso and one can of condensed milk, you can get café quality at your own kitchen counter.
What Is a Spanish Latte?
A Spanish latte is an espresso-based drink where the sweetness comes from sweetened condensed milk instead of sugar syrup. The condensed milk is thick and caramel-like, so it gives the drink a rounder, silkier body than a regular latte. It can be served hot or iced, and it has become one of the most-ordered sweet coffees across the Gulf.
Think of it as a latte with more soul: the same espresso and milk, plus a layer of sweetness that feels like dessert without hiding the coffee.
What You Need
The Ingredients (for one cup)
18 g of freshly ground coffee for a double shot, about 36 g of espresso in the cup, 1 to 2 tablespoons of sweetened condensed milk (start with 1 and adjust), and 150 to 180 ml of whole milk. Whole milk gives the best texture, but oat or almond milk works if that is your preference.
The Equipment
An espresso machine is ideal, but a moka pot or an AeroPress concentrate also works. You will also need a small jug, and a milk frother or a steam wand if you are making it hot.
Step by Step: Hot Spanish Latte
1. Pull a strong, balanced espresso
Grind 18 g of coffee fine, tamp evenly and aim for about 36 g of espresso in 25 to 30 seconds. If your shot tastes sharp and sour, grind a little finer. If it tastes bitter and flat, grind a little coarser.
2. Add the condensed milk to the cup first
Spoon the condensed milk straight into your cup, then pour the hot espresso over it and stir until it melts completely. This is the step that most people skip, and it is why their drink ends up sweet at the bottom and bitter on top.
3. Steam or heat the milk
Heat the milk to around 60 to 65 degrees Celsius. Hotter than that and it loses its natural sweetness and can taste cooked. Texture it until it looks like glossy paint, with tiny bubbles and no big foam.
4. Pour and finish
Pour the milk slowly into the espresso mixture. Hold back the foam with a spoon at first, then let it settle on top. Taste it, and if you want it sweeter, add a little more condensed milk next time rather than now.
Step by Step: Iced Spanish Latte
Stir 1 to 2 tablespoons of condensed milk into a hot double shot until smooth. Fill a tall glass with ice, add 150 ml of cold milk, then pour the sweet espresso over the top. You will get that beautiful layered look, and a quick stir brings it all together. Because ice dilutes the drink, keep the espresso a little stronger than usual.
Which Coffee Works Best?
This is where most home recipes go wrong. Condensed milk is very sweet, so a pale, sour light roast can clash with it. A medium roast with notes of chocolate, caramel, hazelnut or dates stands up to the sweetness and keeps the cup balanced. Look for beans from Brazil, Colombia or Guatemala, or a medium-dark espresso blend built for milk drinks.
Freshness matters just as much. Beans roasted within the last two to four weeks give you better crema and a sweeter, cleaner shot. If you are not sure how to pick, our guide on how to choose coffee beans will help.
Common Mistakes to Avoid
The first is too much condensed milk. It is easy to add, impossible to remove, so start small. The second is using stale pre-ground coffee, which makes the espresso weak and lets the sweetness take over. The third is overheating the milk, which flattens the flavour. And the fourth is skipping the stir, so the sweetness sits in a layer at the bottom.
Make It Your Own
Once you have the base right, play with it. Add a pinch of cardamom for a Saudi twist, a little cinnamon on top, or swap in a splash of oat milk. For a richer drink, use half condensed milk and half evaporated milk. The aim is always the same: a cup where you can still taste the coffee.
Quick Recipe Summary
Espresso: 18 g in, 36 g out, 25 to 30 seconds. Sweetness: 1 to 2 tablespoons of condensed milk. Milk: 150 to 180 ml, heated to 60 to 65 degrees Celsius. Method: melt the condensed milk in the espresso first, then add the milk.
Spanish Latte FAQ
Is a Spanish latte very sweet?
It is sweeter than a regular latte, but you control it. One tablespoon of condensed milk gives a gentle sweetness, and two makes it dessert-like.
Can I make it without an espresso machine?
Yes. A moka pot or an AeroPress makes a strong, concentrated coffee that works well. Just use less water than usual so the flavour stays bold.
Can I prepare it ahead?
You can mix the espresso and condensed milk and keep it in the fridge for a day, then add cold milk and ice when you are ready. Fresh is always better.
Start With the Right Beans
A great Spanish latte starts with a great shot, and a great shot starts with fresh, carefully roasted beans. At Batch Roastery, we roast small batches of specialty coffee with one promise: roasted with care. Pick a medium roast that suits milk, grind just before brewing, and enjoy a cup that tastes like it came from your favourite café.
